This a classic lemon-poppy seed cake that can also be made using a combination of lemon and orange or lemon and lime in place of the lemon zest and juice.
Spicy Squash and Corn Pudding with Roasted Tomato Vinaigrette
January 15, 2010 by Leave a Comment
This easy summer casserole is delicious as a side dish or as a light supper accompanied by grilled seasonal vegetables. Since the squash is sauteed just until crisp tender, the resulting dish has the appealing texture of garden-fresh squash. The cornmeal thickens the dish slightly and also adds a very mild, earthy flavor.
Cornbread
January 15, 2010 by Leave a Comment
This cornbread is used to make the Cornbread and Pumpkin Challah Stuffing with Dried Fruit
Cornbread and Pumpkin Challah Stuffing with Dried Fruit
January 15, 2010 by Leave a Comment
We add challah to the more traditional cornbread stuffing from the south. If you’re truly ambitious you can make a pumpkin challah but the typical one will taste just as wonderful.
Coconut Macaroons
January 15, 2010 by 3 Comments
These big, sticky macaroons keep really well. They’re absolute heaven for coconut lovers! Makes about 2 dozen 2 1/2 to 3-inch cookies 7 egg whites 2 1/2 cups sugar 2 tablespoons honey 2 teaspoons pure vanilla extract 6 cups (16 ounces) sweetened flaked coconut 1 1/2 cups all purpose flour 1. Combine the egg whites, […]
Pumpkin Challah
January 15, 2010 by 1 Comment
Use this bread to make stuffing, bread pudding, or day-after-Thanksgiving turkey sandwiches.
Baked Spaghetti with Chicken and Four Cheeses
January 15, 2010 by Leave a Comment
Created by my sister, Judy Edwards, this creamy, comforting dish can be made ahead and reheated, so it’s great for serving a crowd, especially a crowd with kids
Roasted Tomato Vinaigrette
January 15, 2010 by 1 Comment
Oven-roasted tomatoes add a tart-sweet flavor to this vinaigrette, which is also delicious drizzled on salads or grilled fish, chicken, or vegetables.
Green Bean Casserole with Crispy Shallot Rings
January 15, 2010 by Leave a Comment
Serves 6 to 8 2 pounds green beans, trimmed and cut into 3-inch pieces 6 tablespoons unsalted butter 1 onion, diced 1 pound button mushrooms, cleaned and sliced 2 teaspoons sea salt ½ teaspoon freshly ground black pepper ¼ cup all purpose flour 2 1/2 cups milk Pinch of nutmeg 9 shallots, cut crosswise into […]
Rosemary Focaccia
January 15, 2010 by Leave a Comment
This bread is great for sandwiches or with soup or salads, or for dinner instead of a traditional roll. For tailgating or picnics, you can use the entire focaccia to make festive sandwiches as follows: Using a serated knife, slice the entire focaccia through the center to form two rounds. Place sandwich fillings on the […]